This is an excellent marinade and basting sauce for chicken, either on the grill or baked in the oven. I have perfected this over the years since I first happened upon a slightly different recipe from the US South - versions of the same are popular in the New York area, hence the name "Harlem Sauce". It's good soul food! I'd love to know what you think of my version, and what your own tweaks are to this, if any.
- 1⁄4 cup unsalted margarine (half-stick)
- 1 tablespoon olive oil
- 4 tablespoons ketchup
- 2 tablespoons tomato sauce
- 4 tablespoons lemon juice
- 4 tablespoons white vinegar
- 2 teaspoons yellow mustard
- 2 teaspoons hot sauce
- 1 teaspoon cayenne powder
- 1 teaspoon minced garlic
- 1 1⁄2 tablespoons dried parsley
- 1 teaspoon onion powder
- 1⁄2 cup water
- In a medium sauce pot, gently melt butter and olive oil over medium heat.
- Add ketchup, tomato sauce, lemon juice, vinegar, mustard, and hot sauce - stir or whisk to combine.
- Add cayenne powder, garlic, parsley, onion powder, and water - stir or whisk to combine.
- Raise heat to Medium-High and cook until boiling. Boil for about a minute or two.
- Turn down heat to Medium and cook for 5 minutes, stirring often.
- Take sauce pot off heat and let cool for 1 hour.
- Use as a marinade for 6-8 boneless chicken breasts. Poke chicken all over with a fork, and marinate in a large, resealable plastic bag or container for 4-24 hours in the refrigerator.
- Grill for 10-12 minutes each side, or bake uncovered at 400 degrees for 20 minutes. Let rest for 5 minutes after cooking. (Double cooking time if using bone-in chicken).
- Important! --> Boil remaining marinade for 5 minutes, if extra sauce is desired - brush on while grilling.